https://www.souschef.co.uk/sichuan-pepper-pickles-for-rice-noodles.html?___store=default2973FSG Sichuan Chilli Pickleshttps://www.souschef.co.uk/media/catalog/product/c/h/chilli-sauce-with-cowpea.jpg2GBPInStock/Ingredients/Sauces & Condiments/Cuisines/China/Ingredients/VIEW ALL Ingredients/Ingredients/Sauces & Condiments/Asian Sauces & CondimentsA preserved vegetable rich Sichuan chilli oil - eat with rice and noodles <p>These intensely fiery pickles are served to spice up plain noodle and tofu dishes. They are best though of as a pickled vegetable-rich Sichuan chilli oil. Use in the same way you would use chopped Sichuan preserved vegetable in recipes. The pickles are a blend of chilli, preserved vetable, cowpea (like a green bean), Chinese cabbage and spices.</p>
<p>When we first tasted them in the office, a pot was devoured almost instantly. These Sichuan chilli pickles are one of the team's firm favourites - stirred into soup at lunch, with instant noodles, or even just to eat alone with white rice when in a hurry.</p>
<p>The same producer Fan Sao Guang Food Co Ltd makes a similar, though less spicy, <a href="/preserved-cooked-fungus-for-rice-noodles.html">Sichuan preserved fungus</a> which is also worth trying. </p>
<p><em>Ingredients: canola oil, chilli 21%, cowpea 6.5%, preserved vegetable, chinese lettuce, peanut, soybean, sesame, flavour enhancer E621, spices, acid E330</em></p>2.0000add-to-carthttps://www.souschef.co.uk/media/catalog/product/c/h/chilli-sauce-with-cowpea-1.jpg3 monthsNoIn Stock280gChinaNoNoNo

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FSG Sichuan Chilli Pickles

Description

These intensely fiery pickles are served to spice up plain noodle and tofu dishes. They are best though of as a pickled vegetable-rich Sichuan chilli oil. Use in the same way you would use chopped Sichuan preserved vegetable in recipes. The pickles are a blend of chilli, preserved vetable, cowpea (like a green bean), Chinese cabbage and spices.

When we first tasted them in the office, a pot was devoured almost instantly. These Sichuan chilli pickles are one of the team's firm favourites - stirred into soup at lunch, with instant noodles, or even just to eat alone with white rice when in a hurry.

The same producer Fan Sao Guang Food Co Ltd makes a similar, though less spicy, Sichuan preserved fungus which is also worth trying.